Corn Chowder; The Mini Skirt Way

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I’m pretty certain no one ever thought they’d see the words “Corn Chowder” and “Mini Skirt” in the same headline….

I’m going to warn you all right now. When I make soup or chili, I make a lot so that I can freeze it. This recipe freezes really well.

Here goes.

I usually use corn from the garden, but frozen corn can be substituted.

Place 4 ears – 6 ears of corn in a pot and about 6-8 cups of water, until the corn is floating. I then throw in a dash of sugar and salt and boil until the corn is soft. I don’t know how to tell if it’s actually done, I just know from boiling a lot of corn. I usually do this step the night before I make Corn Chowder. I drain the water, and let the corn cool, and then place it in a zip lock bag in the fridge. When I’m ready to make Corn Chowder (usually the very next day) I pull the corn out and using a knife cut the kernels from the cob.

Then the real fun starts.

6-8 cups of water
6-8 medium potatoes, peeled and cubed. I use red or Yukon gold usually.
1 onion, chopped
1-2 stalks of celery, chopped
1-2 large carrots, chopped
2-4 cloves of garlic, minced. I like garlic so I usually use more, but this is really up to you.
1 1/2 – 1 3/4 cup of vegetable broth/bouillon, or chicken broth/bouillon or beef broth/bouillon.
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. sea salt
1/2 tsp. Lawry’s or other salt free seasoning
Pepper to taste – fresh ground pepper is the best
3-5 cups fresh or frozen corn
2 tbsp. butter
2/3 cup. scallions, minced
1/2 – 1 cup of heavy cream or half and half
1 1/2 tbsp. fresh dill, minced

Bring water to a boil and add potatoes, onion, celery, carrots and garlic. Return water to a boil and add sage, thyme, oregano, sea salt, Lawry’s or other salt free seasoning and pepper. Cover, and simmer over medium heat for 15-20 minutes or until potatoes are tender, but not mushy. Add the 1 1/2 – 1 3/4 cups of broth or bouillon, corn and continue to simmer. In a sauce pan, melt butter and add scallions. Saute until scallions turn bright green, approximately 3 minutes. Stir into simmering chowder. Add the heavy cream and dill, and simmer for about 15 more minutes. Stir regularly. If this seems runny, you can add a little milk to some cornstarch and add to Chowder, stirring continuously.

This is just the basic chowder recipe I use. I serve this just like this. Sometimes, however, I’ll add:

Cooked cubed chicken or ham, bacon, browned ground beef, other vegetables, and sometimes shrimp.

If you make this, please leave a comment, I’d love to know your thoughts, suggestions or any changes you made.

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